1 c. yellow cornmeal
1 tsp. salt
4 c. water
2 tbsp. oil
2 (16 oz.) cans kidney beans, drained
1 can whole kernel corn, drained
1 chopped onion
1 med. chopped green pepper
1 clove garlic, crushed
4 tsp. chili powder
1 (16 oz.) can tomatoes

Mix cornmeal, 1/2 teaspoon salt, and water. Cook on low for 15 minutes. Saute onion, pepper, and garlic in oil. Stir in chili powder and 1/2 teaspoon salt, beans, tomatoes, and corn. Simmer 10 minutes. Spread 1/2 cornmeal in greased 12 x 8 x 2 inch baking dish. Top with bean mixture. Spread remaining cornmeal over beans. Bake in 350 degree oven 45 minutes or until cornmeal is set and casserole is bubbly.